Preheat oven to 350 degrees.
Lightly grease and flour an 8- or 9-inch square baking pan.
For the cake-
In small bowl, combine boiling water and oats; stir well and set aside.
In medium bowl, combine flour, baking soda, cinnamon, salt and nutmeg; mix well and set aside.
In large bowl, beat sugars and margarine with electric mixer and mix until well blended.
Add egg whites(or egg) and vanilla; beat well.
add dry ingredients and oat mxitre; mix well.
Pour batter into pan.
Bake 55-65 minutes for an 8-inch pan or
Bake 50-60 minutes for a 9-inch pan or
until wooden pick inserted in center comes out with a few moist crumbs clinging to it.
For the topping-
In small bowl, combine coconut, brown sugar, oatmeal, skim milk and margarine; mix well.
Once cake comes from oven, spread topping over top of hot cake.
Broil about 4 inches from heat for 1 to 2 minutes or until topping is just bubbly.
(Watch carefully; topping burns easily)
Cool cake completely on wire rack.
Store tightly covered at room temperature.
Baker's tip-
For best results, use stick margarine or a vegetable oil spread in stick form that contains no less than 70 percent vegetable oil. Lower fat spreads and products in tub form are not recommended.
Using egg whites makes it Cholesterol Free!
Originally Submitted
9/28/2012
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